Natto Pasta
Spaghetti with Natto, poached egg, and toppings.
Ingredients
- 2 packages Natto
- 2 tsp soy sauce
- 2 tsp olive oil
- 1/2 tbsp salt
- 7 oz spaghetti
- 1 tbsp vinegar
- 2 eggs
- 1 tbsp butter
- 1 green onion (finely chopped)
- 4 shiso leaves (thinly cut)
- 2 tbsp shredded nori seaweed
Instructions
- Mix natto, soy sauce, and olive oil well until thick and sticky. Set aside.
- Boil 1.5 litter of water with salt, and cook spaghetti according to the package, about 8-10 minutes. Drain water and mix the pasta with butter.
- In a separate small pot, boil water with vinegar, and carefully drop eggs one at a time. Simmer for 3 minutes and remove from the water.
- Serve spaghetti in a bowl, top with the prepared natto, chopped green onions, shiso leaves, shredded nori seaweed, and poached egg.